I must admit I am not a lover of eggs. I do however, like them when they are in a Toasted Western with lots of other ingredients or here mixed with peppers, tomatoes and onions. I also have to admit I hate them soft and the thought of dipping bread in the yolk is totally unappealing to me as well as Guy Fieri. I am also aware that the majority of people do and so I took this picture above when they were done as most people like them. I like them when they are cooked through with lots of spicy toppings.
You make these as you like em’!
You will need:
- 1 tbsp shallot – minced
- 1 tbsp fresh thyme – leaves removed and chopped fine
- 1 mushroom – chopped
- 1 red chili – chopped (mine is a medium heat pepper)
- 2 tbsp olive oil
- 1 tomato – chopped
- 2 eggs
- 1 tbsp fresh basil – chopped
- 1 spring onion – chopped fine
This recipe can be increased easily for a larger crowd. Use a larger pan and create pools to add eggs.
Step 1: chop up all your ingredients and have at the ready.
Step 2: cook shallot, thyme, mushroom, salt, pepper and chili in olive oil for 2-3 minutes on high heat. Stir and watch to avoid burning. Use a non-stick pan.
Step 3: add tomatoes and cook another 2-3 minutes
Step 4: add eggs and sprinkle basil and spring onions on top. Cover with a lid and cook until whites are set and the yolk is as runny or not! as you like it.
Serve with slices of avocado and I also add a bit of sweet chili sauce and a drizzle of good olive oil, salt and pepper .